Indonesian Cucumber Salad. Indonesian Cucumber Salad I was looking for a light and tasty salad to go with the pork tenderloin I was making for dinner when I came across several different variations for an Indonesian cucumber salad. I decided to make my own version using cucumber, red onion, and cilantro. I used seasoned rice vinegar with a touch of sugar, crushed red pepper flakes, and sea salt & freshly cracked black pepper to season the cucumbers. This recipe couldn’t have been easier to make and it tasted great! I loved how light and refreshing it was and so did the rest of my family, especially my daughter, who absolutely loved it. Combine the sliced cucumber, red onion, and cilantro in a dish. Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.
Print Save Indonesian Cucumber Salad Yield: 4 Prep Time: 5 min. Sukiyaki. I didn't grow up eating Sukiyaki at home.
When I was growing up, Sukiyaki was a song. A song that everyone knew. But we did have okazu that tasted just like sukiyaki. I didn't eat Sukiyaki cooked at the table until I had it at the Fujimoto's. I know two Sukiyaki lovers. Today's post is especially for Carie and Kelly. Start out with some simple ingredients. Thinly sliced rib eye beef Shimeji mushrooms Sweet onion Tofu Long green onion Napa cabbage I also used harusame and udon noodles. I like shiitake mushrooms in sukiyaki, but we ate the last of them the night before in our 'what can we make at home so we don't have to go out' dinner and forgot to save some for the sukiyaki. Shingiku is also really good in here.
(Note to Carie--Have you tried shingiku? Carie doesn't eat many vegetables. These are harusame noodles. I knew they were the right thing because, although I was a Japanese school dunce in my youth, I can read the hiragana on the package! Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since.
The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it.
A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. Castella or Kasutera (Japanese Sponge Cake) Kasutera is a sponge cake made of sugar, flour, eggs, and honey.
It is a specialty of Nagasaki Japan, but the cake is originally from Spain. The name is believed to derive from a region called Castilla. During the 16th century, a Portuguese ship came into Nagasaki, which used to be the port of Japanese commerce. Kasutera is made of natural ingredients, so its simple taste is a favorite of many Japanese people. There are now many kinds of kasutera, made with various ingredients. Ingredients :5 large eggs180 grams granulated sugar200 grams flour1 tbsp of orange zest50 ml whole milk50 ml orange juice4 tablespoons honey6 tablespoons oil (I used vegetable oil) 1.
Beef. Sauces. Dumplings, Egg Rolls, & Wraps. Chicken. Noodles. Seafood. Soups&Miso. Rice.